Remember in dem olden days after making coconut rundown that yielded oil and custard, the left-over meat would be filling for gizzadas and the little dicey pieces made coconut drops cooled on banana leaves?

Anybody in TB making high quality coconut oil?

From Villain to Health Food
www.nytimes.com/2011/03/02/dining/02Appe.html?src=me&ref=general

The Truth About Coconut Oil
"You may want to revisit your youthful days with grandma and coconut oil was the only oil used to prepare tasty, home-cooked meals. You may have been having a drink of coconut water or eating the meat from dried coconut or as flakes in pies and cookies but you may not have been cooking with it."

http://jamaica-gleaner.com/gleaner/20090926/features/features5.html

Homemade Coconut Oil
www.ehow.com/how_4897863_make-coconut-oil-boiling-method.html

This is the secret of old time Ja cooking Z. When the smell of that raw coconut oil reach yuh!!

The refined thing is different.

I have been using canoli oil for sometime until I read recently on the net that coconut oil is much better for you. Imagine!

Expeller-pressed extra virgin coconut oil is one of the healthiest oils known.

It should not be confused with inferior forms of coconut oil that are processed using high temperatures - this coconut oil is actually bad for you.

Hey Spin doctor, do you know where it's available or any particular brand?

In the states I find it at whole foods grocery.

In Black River I could only find the chemically processed type.

The Coconut Industry Board has an outlet opposite the Terra Nova Hotel on Waterloo Road that sells fresh coconut water and oil. I'm not sure if it is pressed or steam/boiling water separated.

We usually buy a gallon of the water before setting off for a country trip from Kingston.

Spin doctor, we've tried the pressed (non virgin variety) of the coconut oil brand you recommended (also purchased from Whole Foods) and found that it worked great for pastries and pie crust The aroma and taste are rather bland and neutral, which is probably desirable.
I was told that there is some steam process involved, perhaps not in the extraction of the oi, but in the distilling.

However, if you really love the aroma of the coconut whipping through your kitchen while preparing a dish like coconut curry shrimp, I think the choice would have to be the pressed virgin coconut oil.
Another fragrant desert, using the virgin coconut oil are macaroons sweetened with stevia, that South American herb which is supposed to be at least 30 times sweeter than table sugar, without affecting blood glucose.
Stevia ("sweetleaf") might be a little more difficult to find locally unless you're traveling with your little vial.